Preheat oven to 350 for shiny metal or glass pan or 325 for dark or nonstick pan. No need to grease the pan, there’s plenty of butter in the brown sugar mixture.

Thinly slice peaches and set aside. Leave the skin on. It helps the peaches stay together while they bake and creates a nice color contrast.

Mix melted butter, brown sugar and cinnamon for the topping and spread onto the bottom of your cake pan. I used an 8 inch round.

Arrange peaches on top of the brown sugar mixture. Start in the center and work your way outward.

Add all cake ingredients to a large mixing bowl and mix using a stand or hand mixer, or by hand. If using a stand or hand mixer, beat on medium speed until fluffy. If mixing by hand, beat vigorously for two minutes.

Pour cake batter into pan until 3/4 full and spread to even out. Do not overfill. Excess batter can be baked as cupcakes.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cake should be golden brown on top.

Remove the cake immediately. Run a knife around the sides of the pan, then cover with a plate. Flip the cake pan upside down, then remove it. You will have a beautiful peach upside down cake!